White Chocolate Chip And Pecan Cookies

• 1 cup Butter, Softened
• 1 cup Dark Brown Sugar, Firmly Packed
• 1/2 cups Granulated Sugar
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 whole Large Eggs, At Room Temperature
• 2 teaspoons Real Vanilla Extract
• 2-1/2 cups All-purpose Flour
• 7 ounces, weight White Chocolate, Chopped (or Use Chips)
• 1 cup Chopped Pecans (I Sometimes Use 1 1/2 Cups)
• 2 Tablespoons Salt, For Sprinkling On Cookies

1. Preheat the oven to 350u0b0F (180u0b0C).
2. Using the paddle attachment of your stand mixer, beat the butter for 30 seconds on medium to high speed. Scrape the sides of the bowl.
3. Add the brown sugar, sugar, baking soda and salt. Beat until combined and scrape the bowl again.
4. Beat in the eggs and vanilla. Scrape the bowl.
5. Add the flour gradually, slowly mixing after each addition until just combined. Scrape the bowl when necessary.
6. Stir in the chocolate and nuts.
7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
8. Roll tablespoon-sized drops of dough between your palms to form round balls. Space them 2" apart on ungreased cookie sheets.
9. Bake for 9-10 minutes until the edges are set and the center is still soft. Remove from the oven and sprinkle lightly with salt. Cool for 2 minutes on the trays and then transfer to wire cooling racks.

butter, brown sugar, sugar, baking soda, salt, eggs, vanilla, allpurpose, weight white chocolate, pecans, salt

Taken from tastykitchen.com/recipes/desserts/white-chocolate-chip-and-pecan-cookies/ (may not work)